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Charlotte, NC AKA The Queen City! The lint-filled belly button of the south.

Posts

2,995

I wonder what the botulism risk would be?
Any servsafe/HAACP, etc nerds out there that could put my worries to rest?
I know botulism is a time-temp kinda thing.

"See... the problem here is that... my little brother, this morning, got his arm caught in the microwave, and uh... my grandmother dropped acid and she freaked out, and hijacked a school bus full of... penguins, so it's kind of a family crisis... so come back later? Great."
-Lane Myer (Definitely not as in Oscar Mayer)

Charlotte, NC AKA The Queen City! The lint-filled belly button of the south.

Posts

2,995

An oxygen free environment is key for botulism,so airtight sealing of a bag worries me.

"See... the problem here is that... my little brother, this morning, got his arm caught in the microwave, and uh... my grandmother dropped acid and she freaked out, and hijacked a school bus full of... penguins, so it's kind of a family crisis... so come back later? Great."
-Lane Myer (Definitely not as in Oscar Mayer)

70-120 is the 'danger zone' for all food borne illness causing critters according to servsafe(which is less than reliable, as both the FDA and the USDA have conflicting studies in regards to a wide range of foodborne pathogens, but lets not go down THAT rabbit hole). Botulism is kind of a curious beast, as it tends to produce its highly poisonous toxins moreso when competing bacteria are present. You can have an abundance of botulism present in your system, and it won't harm you. Until it feels threatened and starts producing said toxins. Which are actually fairly temperature sensitive. All that being said- garlic is fairly acidic(very few pathogens like that), and you're fermenting it at 140 degrees, which is an acceptable temp by servsafe standards to hold food(actually its 135 degrees, and that five degrees makes a big difference in terms of reducing pathogen growth over an extended period).

The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky

Charlotte, NC AKA The Queen City! The lint-filled belly button of the south.

Posts

2,995

YES! I knew you would be able to answer! Didn't you recently take servsafe?
I didn't even consider the "holding temp" guidelines.
I would feel safe being your black garlic taste-tester.

"See... the problem here is that... my little brother, this morning, got his arm caught in the microwave, and uh... my grandmother dropped acid and she freaked out, and hijacked a school bus full of... penguins, so it's kind of a family crisis... so come back later? Great."
-Lane Myer (Definitely not as in Oscar Mayer)

I thought of this earlier today too. But it would call for a very prolonged use of one's immersion circulator. 30-40 days of non stop activity. That's a lot of action in terms of overall life span of the unit. Pretty sure they weren't designed to be used in that manner... Not to mention its out of commission until your ferment is done(unless you have other projects that utilize said temp of course...).

The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky

YES! I knew you would be able to answer! Didn't you recently take servsafe?
I didn't even consider the "holding temp" guidelines.
I would feel safe being your black garlic taste-tester.

I did! And thank you for remembering btw. Finished the test in 10 minutes(we were allotted 45), and passed with a 94( I probably could've done better but I was hungry, and there wasn't any beer nearby ). I've kind of made it my mission nowadays to spread the fermented/cured foods as being more than safe to eat. It's tried and true. A lot of this stuff has been around for too long to mention, and its even safer to practice now, as we understand(to some degree) how and why it works. And it's frickin delicious! I can't wait till I get computron type device in the spring, as I have waaaaay too many pics of cured meats, and lacto fermented veg/fruit to share with you guys! Last thing I'll say in this stupid long post- I recently had a terrible meal at a local restaurant. Woke up the next day with a very unhappy/sour stomach. Not quite 'food poisoning' in terms of the emergency room, but uncomfortable nonetheless. Went into work that morning, ate about a quarter cup of our house fermented sauerkraut, and literally FIFTEEN minutes later I felt fine. Fermented foods are amazing. Ok- rant officially over

The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky

My guess would be, a fairly hot arid clime, where the local agriculturists left a crop in the ground for too long. Garlic doesn't grow that far below the top soil, and if it was a particularly hot month? And you saw some local fauna chowing on it? Just my guess.

The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky